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Under the plan of heaven, the husband and the wife walk side by side as companions, neither one ahead of the other, but a daughter of God and a son of God walking side by side. Let your families be families of love and peace and happiness. Gather your children around you and have your family home evenings, teach your children the ways of the Lord, read to them from the scriptures, and let them come to know the great truths of the eternal gospel as set forth in these words of the Almighty.

Sunday, November 22, 2009

Pumpkin Pie Milkshake

I just want to say recipe is from They have amazing recipes and very easy to make. All the things I have tried are delicious...

Are you ready for a serious confession?

I don't like pumpkin pie that much.

That may come as a surprise since I'm obsessed with things like this and this and this. Also a surprise when considering that this time of year, I spend about 85% of my available brain power trying to discover new ways to incorporate pumpkin flavor into everyday foods. See, while there's something about mushy orange pie that kick starts my gag reflex, there's also something entirely intoxicating about the combination of warm spices like cinnamon, nutmeg, and cloves, all strung together with sweet brown sugar and delicate pumpkin in just about anything else. So the other day when my 4 year old and I were looking for a pre-bedtime treat, I reached in to grab the vanilla ice cream and knocked my frozen pumpkin puree off the shelf. One look at my kiddo and his cute little mouth covered in graham cracker crumbs and I knew exactly what we were about to create. That was a week ago. We've had these shakes about 6 times since. So yeah, just about every day. Go ahead, call the diet police. I dare you.

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!

YUM! I could seriously have this for every meal. When I made this shake, I actually took the time and made fresh homemade pumpkin, instead of canned. I have tried it both ways. Its really good with fresh, but very tastey with canned also.

I hope you enjoy this as much as I did..


Cyndi Rella said...

You are going to want to try this. It is so yummy. And I don't like pumpkin pie either.
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package vanilla flavored baking chips (12 ounces)
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.

Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla.

Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator.

Jackie said...

Oh my goodness, that sounds yummy! Maybe I'll make it tonight. Thanks for the recipe. Hope you have an amazing Turkey Day.

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